Pumpkin Spice Chai Latte
This is my Pumpkin Spice Chai Latte drink recipe.
You may be aware that pumpkin drinks are a
bit of a "thing" at the moment. I've tried quite a few at cafes and come to the conclusion that pumpkin is a better drink mate to tea than coffee. This recipe contains a little bit of a lot of spices - cinnamon, ginger, clove and nutmeg - just a dash of each per person so that the spices don't overwhelm the subtle flavour of the pumpkin.
I used strong English tea such as PG tip and
semi-skimmed dairy milk in this recipe but it works equally well with soya milk, oat milk or almond milk if you don't like dairy or have a lactose intolerance. My only tip is to keep the tea at a simmer or just below - don't let it come to the boil or you risk dairy milk developing a skin or curdling the plant based milk should you choose to use it.
If you want to try this recipe out, you can find the Youtube tutorial by clicking Pumpkin Spice Chai Latte or by scrolling to the bottom of the page. The recipe is just below.
Happy drinking and Happy Halloween! Kurumi XXXX.
Ingredients: 1 medium size glass or cup
170 ml / 6 floz hot water
1 strong English tea bag
1/4 tsp cinnamon powder
A dash of ginger powder
A dash of clove powder
A dash of nutmeg powder
2 tbsp pumpkin puree
2 tsp maple syrup
100ml / 3.5 floz mik
For the topping (optional)
Whipped cream
A pinch of cinnamon
How to:
Pour the hot water into a small saucepan. Add the teabag and bring to a simmer.
Add the cinnamon, ginger, clove and nutmeg powder to the saucepan.
Next, add the pumpkin puree and maple syrup to the saucepan. Remove the tea bag and stir everything well.
Pour the milk into the saucepan. Stir and heat to a simmer but do not let your tea boil (to prevent a skin forming or curdling.)
Pour your Pumpkin Spice Chai Latte in a glass or cup. Just before serving, top with some whipped cream and sprinkle a pinch of cinnamon powder.
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